SWEET ARABIC COFFEE
Although called a coffee, there is no coffee in this exotic brew. It is actually a spice infusion!
3 whole cardamoms
3 teaspoons saffron threads
sugar, to taste
Pound the saffron using a mortar and pestle. Add the cardamom pods and briefly pound them to bruise them.
Transfer the mixture to a small saucepan or large longhandled coffee pot. Add 375 ml (12½ fl oz/1½ cups) water, and sugar to taste. Stir to dissolve the sugar, then leave over low heat for 30 minutes, or until reduced and thickened.
Serve in Arabic coffee cups, filling them to the top
Recipe posted by Corne Liebenberg